Drain the cashews and place with all the sauce ingredients in a blender or food processor and blend away until completely smooth. Scrape down the sides with a spatula to make sure you get everything. Depending on the strength of your blender, this could take from 1 to 5 minutes. Taste for salt and pepper, keeping in mind that you want it just a little saltier than you think because it's going to be poured over all the other ingredients.
To make the Eggplant Bacon
Preheat the oven to 425°F. Line two large baking sheets with parchment paper. Prepare the eggplant while the oven in preheating. Eggplants will vary in size, so if using baby eggplant that is 2 inches wide at its widest, just slice into ⅛-inch circles. If using large eggplants, first cut in half lengthwise, then slice the halves into ⅛-inch-thick half-moons.
Spray the lined baking sheets lightly with cooking spray. Arrange the eggplant pieces in a single layer and spray lightly once more. Place in the oven and bake for about 8 minutes, keeping a close eye. Rotate the pans about halfway through baking.
Remove from the oven and flip the slices. They should be browning and ready, and if any are slightly burnt, don't worry; just transfer them to a plate to cool. Return the remaining strips to the oven for about 3 minutes.
Remove from the oven. The eggplant should be dark brown to burnt in some places, and yellowish white and tender in some places. Transfer to a plate to prevent further baking.
Lower the oven temperature to 350°F. Mix the soy sauce and liquid smoke together in a large bowl. Dip the eggplant slices in mixture a few at a time and return to the baking sheet. Bake for about 3 more minutes, until heated through.
To make the BLT Mac
Prepare the pasta according to the package directions. When the pasta is tender, drain it in a colander. Immediately place it back in the pot you boiled it in and stir in the sauce. Place the pot on low heat and stir for 3 minutes or so, until the sauce is thickened a bit and everything is deliciously creamy. Taste for salt again. Now toss in the arugula, tomatoes and eggplant bacon, leaving a little extra aside to garnish, if you like. Serve!
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